Trappe de la Coudre
Trappe de la Coudre (or Trappist of Laval) is a trademark of soft French cheese made in Entrammes by 'Société anonyme des farmers Réunis' and matured in Laval by the Trappist nuns of the'Notre-Dame de la Coudre Abbey'. Now it is an industrial cheese made using pasteurized cow's milk.
The production of the cheese dates back to 1868 from the original recipe transferred to the Coudre sisters by the monks of the Notre-Dame-du-Port-du-Salut Abbey. At that time, the sisters were making the cheese from the raw milk of cows sourced from local farmers. From 1995 they subcontracted the manufacturing of the cheese to a company and kept the maturing process in the vaulted cellars of the Coudre Abbey.